When we have eaten all the fresh blueberries one can eat, the blueberry baking begins. This blueberry crumb cake is soft with a delicious sugary crumb topping.
Blueberry Crumb Cake
Blueberry Crumb Cake is something I always glance at when I’m at a coffee shop or place that sells sweet treats. This may be you also! That is why I am so happy to share that you can easily make this at home. That way you can have your hand on the ingredients to make sure they are delectable. Only the good stuff! I also like to have my hand on the sugar content, which I slowly decrease from time to time.
This is also the perfect recipe to bake in large scale if you have to make desert for many people. When I have a large crowd to please, this sweet treat does the trick. It’s a good mix of “healthy” and “tasty”.
What You May Need
Measuring spoons and cups (or volume scale)
Measuring bowls
Whisk
Watch the Full Tutorial on Youtube
Directions
Preheat the oven to 350°F and grease a 9×9 sheet pan (or add parchment paper).
For the crumble top layer, whisk together the sugar and flour in a medium bowl. Then use a fork to mix the melted butter and vanilla until it looks like a crumble top. Set it aside.
Next, for the cake layer in another medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
In a large bowl, whisk together the the melted butter, sugar, sour cream (or yogurt), buttermilk (or whole milk), and vanilla.
Add in the flour mixture and stir until there are no more dry bits of flour. Do not overmix.
Measure the blueberries into a separate small bowl and add the small amount of flour to coat the blueberries.
Fold the blueberries into the batter and distribute evenly throughout.
To get ready for the assembly of the cake, measure the blueberries for the topping into a small bowl and have handy for assembly.
Next, pour the batter into the baking pan and spread out into the edges.
Sprinkle fresh blueberries over the top evenly.
Sprinkle the crumble over everything.
Bake for 1-1.5 hrs until a fork comes out clean from the centre of the cake.
Remove from the oven and allow to cool.
Recipe for Blueberry Crumb Cake
Find a printout of the recipe below. Please return and leave a recipe rating for other future bakers. Thank you!
Blueberry Crumb Cake in a Sheet Pan
Equipment
- sheet cake pan
- measuring spoons and cups (or volume scale)
- Measuring bowls
- Whisk
Ingredients
Crumble Top Layer
- 1 cup flour
- 3/4 cup sugar
- 1/2 cup butter melted/cooled
- 1 tsp vanilla
Cake Layer
- 1½ cups flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1¼ cups sugar
- 1/2 cup butter melted/cooled
- 3/4 cup sour cream or yogurt
- 2/3 cup buttermilk or whole milk
- 1 tbsp vanilla
- 1 pint fresh blueberries
- 1 tbsp flour for blueberries
Blueberry Topping
- 1 cup blueberries
Instructions
- Preheat the oven to 350°F and grease a 9×9 sheet pan (or add parchment paper)
Crumble Cake Layer
- In a medium bowl, whisk together the sugar and flour
- With a fork, mix in the melted butter and vanilla until it looks like a crumble top
- Set aside
Cake Layer
- In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside
- In a large bowl, whisk together the the melted butter, sugar, sour cream (or yogurt), buttermilk (or whole milk), and vanilla
- Add in the flour mixture and stir until there are no more dry bits of flour. Do not overmix.
- Measure the blueberries into a separate small bowl and add the small amount of flour to coat the blueberries
- Fold the blueberries into the batter and distribute evenly throughout
Blueberry topping
- Measure blueberries into a small bowl and have handy for assembly
Assembly
- Pour the batter into the baking pan and spread out into the edges
- Sprinkle fresh blueberries over the top evenly
- Sprinkle the crumble over everything
- Bake for 1-1.5 hrs until a fork comes out clean from the centre of the cake
- Remove from the oven and allow to cool
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